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Latley I have been having trouble with fondant cakes during transport.... They are covered perfectly and look beautiful initially. Since our fridge is very humid I have to leave them out at room temp until they are either picked up or delivered they all look great sitting there for however long. Everything goes perfectly untill delivery time! As the cake is in the van being delivered the slightest bump and wobble causes my cakes to begin to crack!

The last two fondant cakes I made required emergency surgery upon arrival. today the wedding cake was 3 seperate cakes with pillars so there was no weight issue (since i was waiting to stack) and they still cracked during delivery! The largest cake was on 3 gold cardboard circles glued together for extra support and the other two were on a card board circle and a plastic wilton circle also i placed a wooden board under them during trans for extra support.
I have been searching the web for tips but didnt find much help....

Im guessing since it was so hot and had been sitting out for 6 hrs that the icing underneath began to shift and melt which caused the already dry fondant to crack? Also my boss who was driving took a VERY sharp turn quickly and the box slid when i looked back at the cakes i cracks forrming at the bottom! The cake started to bulge and droop i think the buttercream was falling from the top to the side of the cake underneath the fondant. I was a wreck untill we arrived! I softly pushed back the bulge as best i could. Luckily all the cracks were only on the bottom so i piped an extra scroll/vine with the same little dot flowers and then added a few extra roses and baby breath on the bottom to hide 3 cracks that were on the side. All while the inn staff were observing (ugh!) just as i finished the bride arrived ahhhh (she was there 2 hours early)!!!!!!!!!!!! She kept gushing and saying for beautiful it was and insisted on putting the topper on with her groom for the camera guy. phew!

Anways I need help!!! Any advice on preventing cracking fondant?! i use satin ice.... and our buttercream doesnt really crust to stiff.....